Creamy Mexican Street Corn (Esquites) Recipe
Creamy Mexican Street Corn in a Cup, also known as Esquites, is a deliciously rich and flavorful snack featuring charred corn kernels mixed with a tangy blend of Mexican crema, mayonnaise, lime juice, and spices, topped with crumbly Cotija cheese and fresh cilantro. Perfect as a side dish or a festive appetizer with a touch of smoky heat and vibrant zest.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mexican
Ingredients
Main Ingredients
- 4 cups corn kernels (fresh, grilled, or frozen & thawed)
- 3 tbsp butter
- 3 tbsp mayonnaise
- ½ cup Mexican crema (or sour cream)
- ½ cup Cotija cheese (crumbled, or feta as a substitute)
- 1 garlic clove, minced (optional)
- 1 jalapeño, finely chopped (optional, for heat)
- 2 tbsp lime juice (freshly squeezed)
- 1 tsp chili powder (plus extra for topping)
- Salt, to taste
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
Instructions
- Heat Butter: Heat 3 tablespoons of butter in a skillet over medium heat until melted and hot, preparing to cook the corn kernels.
- Sauté Corn: Add 4 cups of corn kernels to the skillet and sauté for about 5–7 minutes until the corn is lightly charred and smoky, stirring occasionally. For enhanced smoky flavor, grill fresh corn on the cob beforehand and then cut the kernels off.
- Prepare Creamy Mixture: In a large bowl, combine 3 tablespoons mayonnaise, ½ cup Mexican crema (or sour cream), minced garlic, finely chopped jalapeño, 2 tablespoons freshly squeezed lime juice, 1 teaspoon chili powder, and a pinch of salt. Stir until smooth and well blended.
- Toss Corn with Sauce: Add the warm sautéed corn into the bowl with the creamy mixture and toss thoroughly until every kernel is evenly coated with the dressing.
- Serve: Scoop the coated corn mixture into serving cups or bowls.
- Garnish: Sprinkle crumbled Cotija cheese generously over the top, add a dusting of extra chili powder, and scatter chopped fresh cilantro for a bright finish.
- Final Touch: Add a lime wedge on the side for each serving. Squeeze fresh lime juice over the corn just before eating for added zest and tang.
- Enjoy: Serve warm and enjoy this creamy, tangy, and slightly spicy Mexican street corn treat.
Notes
- You can substitute Cotija cheese with feta if unavailable.
- Adjust jalapeño quantity based on your preferred heat level or omit for a milder dish.
- Mexican crema can be replaced by sour cream if necessary, but crema lends a richer tang.
- For extra smoky flavor, grilling fresh corn before removing kernels is recommended.
- This dish is best served warm but can also be enjoyed at room temperature.
- Add more lime juice if you prefer a more pronounced tangy flavor.
